Anfosso tuna ventresca is obtained from the fattest part of the animal, the one that surrounds the abdominal cavity. The muscle bundles are interwoven with fat and this makes the meat more tender and tasty.
The ventresca is indeed the most valuable part of the bluefin or yellowfin tuna. It is usually eaten fresh or packaged in olive oil for preservation.
It is much appreciated on Trapani tables, where it is called "surra". In the Trapani tradition, it can be eaten fresh, barbecued or grilled, to melt the excess fat.
The canned one is pink in color, with lighter shades than the classic canned tuna. It is produced in the Trapani area, in the province of Reggio Calabria, in Sardinia and in the Imperia area.
